2 cups cooked quinoa, see notes
⅓ cup almond milk, or milk of preference
4 pasture-raised eggs
1 teaspoon vanilla extract
½ cup melted and cooled vegan butter, Miyokos is my preferred
¼ cup melted and cooled coconut oil
1 cup coconut sugar, or cane sugar
1 cup unsweetened cocoa powder
1½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon nice sea salt
FOR THE WHIPPED CHOCOLATE COCONUT CREAM FROSTING
1 13.five-ounce can full-fats coconut milk
1 10-ounce bag darkish chocolate chips
How to prepare 📝
prepare THE FROSTING
I recommend making ready the frosting the day before to guarantee it has sufficient time to company up well. In a saucepan, add the entire bag of dark chocolate chips and the total can of coconut milk. *If the use of dairy chocolate chips please see notes inside the body of the post.* heat the saucepan over medium-low warmth, till the coconut milk and chocolate soften together. Be cautious now not to cook at too high of heat or your chocolate will burn! Whisk until smooth and transfer to a huge bowl. allow to chill to room temperature at the counter then cover and refrigerate until company, generally at the least 6-hours, preferably overnight.
once it is firm, cast off from the refrigerator and beat on excessive for thirty seconds to 1 minute, until a fluffy icing has shaped. you can flavor test to peer if you would like to feature a touch vanilla extract or pure maple syrup for flavor. Be cautious no longer to add too much or it’s going to make the frosting runny.
prepare THE QUINOA CAKE
Preheat the oven to 350°F after which line two spherical cake pans (I used 6-inch but eight-inch pans will even work) with parchment paper. you can also make a unmarried layer cake in a 9×13-inch pan.
In a big bowl, sift collectively the cocoa powder, sugar, baking powder, baking soda and sea salt.
In a blender, combine the cooked (and cooled) quinoa, eggs, almond milk (or preferred milk), vanilla extract, melted and cooled butter and melted and cooled coconut oil. mixture on excessive till easy, scraping down the edges and blending once more, if essential.
Pour the wet components into the bowl with the dry and fold together till well-mixed. Divide the batter among the 2 pans and bake for half-hour. get rid of the desserts from the oven and set apart to chill.
carefully transfer the desserts to a floor for icing with the bottom aspect up. depending on the type of blender and cake pan size you use, I recommend that you most effective switch the cakes once as they may be fragile and tough to hold collectively. if you made a 9×13-inch cake, I endorse frosting and serving it from the pan.
Frost the cake and refrigerate till equipped to serve. The icing will soften in virtually warm conditions however have to be great for some hours in cooler settings. store in an airtight box within the refrigerator for up to 1 week, or freeze for up to three months.